gochujang steak kimchi and cauliflower rice bowls

Beef

Gochujang Steak Kimchi & Cauliflower Rice Bowls

Using riced cauliflower as the base of these "grain bowls" is an easy (and tasty!) way to up your vegetable servings. If you've ever wondered how to make those jammy eggs served with ramen, here you go! Let them simmer for 3 minutes more if you prefer a hard-set yolk.

Ingredients

2 large eggs
4 tablespoons toasted sesame oil, divided
6 cups riced cauliflower
2 scallions, sliced, greens and whites separated
1 tablespoon minced ginger
¼ teaspoon salt
1 pound sirloin steak, thinly sliced
¼ cup gochujang
2 tablespoons toasted sesame seeds
1 cup shredded carrots
½ cup kimchi
1 ounce sliced radishes for garnish

Directions

Bring a medium saucepan of water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.
Heat the remaining 2 tablespoons oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.
To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.